Today I will share a little more about myself and my work, and show you how to make a super yummy treat : Raspberry Frappuccino Cupcakes, as well as a really fun frosting marbeling technique tutorial at the end of this post. Enjoy!

A little about me...

It is pretty obvious I love to bake and cook but what you don't know is...I don't wear nail polish, I can't stand wearing flip flops, I don't drink soda, my feet are always cold and there are days I wear wool socks in Summer. I rarely have make up on. My favorite jeans are 5 years old, I love jam, eating it straight from a jar.

and my signature style...

I'm not sure if I have a signature style or not, you tell me. I'm known to be obsessed with little details. I love unusual treats, mini desserts and appetizers.

My favorite piece of work so far (and why)...

It is hard to name just one project, there are many that I enjoyed and that I'm proud of, last year I did things I wasn't sure I'm capable of, embracing the challenges is a way to go in life, what is the worst that could happen, right?

Last year I was particularly proud of hosting few parties by myself, helping customers get everything set up, prepared and letting them enjoy their events. I'm usually up on my feet for 12 hours straight on those days, if not more, staying focused on task at hand, but at the end when customers are happy and compliments are filling the room, it is a great feeling.

On my to do list for 2012 (work aspirations, goal, dreams or projects)

There is long list of unchecked goals, dreams etc for this year, few to mention:

* Get organized and stay focused

* I would like to learn how to make real French baguette and many many other treats, sweet and savory
* I want to try whole wheat puff pastry dough I hope to improve my photography skills
* I need to drink more tea, dance more and go hiking, maybe get a bike
* I'd love learn Salsa Dance
* Finish a bench I started last year!
* Design Build flower containers for outside
* Design a sitting area in my office/dinning room/kitchen - It's all open space
* I want to do some wall decor - I've had the idea in my head for a long time so hopefully this will be a year for some wall art in my house.

* Design and build a kitchen island - Make sure I can fit all my baking sheets in there
* I would love to take a week off and go on a vacation, haven't done that in 4 years - Would be so nice to get away
* I have few dreams.... and hoping to take them to the next level this year too.

I make this cake quite frequently, it has velvety texture and it pairs well with any frosting I used. It is an egg whites free cake so it is perfect for people with egg white allergy, also I love having extra egg whites on hand to make pretty meringue cookies or a healthy breakfast omelette.

Once you have clarified butter add vanilla extract and put aside, you want the clarified butter be warm when adding to the cake butter but not hot. If needed to cool off simple place the bowl with clarified butter into a cold bath and stir for several minutes until it is just warm but not hot.

Flour Mixture

In a medium size bowl sift together sifted cake flour and cornstarch. Set aside.

Egg Yolk Mixture
Put egg yolks and sugar into the bowl of your mixer and set the bowl over the pan of simmering water. Whisk until egg yolk mixture is hot to the touch, several minutes. Remove from the heat and using a wire attachment beat the egg yolk mixture on high, until it triples in volumes, for about 3-5 minutes.Is using hand held mixer this will take longer.

Cake Batter - Folding
Sift about 1/2 of the flour into the beaten flour mixture and using
a large balloon whisk fold it in, continue with remaining flour.
At last in 2 additions add warm clarified butter, gently fold it in.

Baking
After you fold the clarified butter into the batter immediately pour the batter into a prepared cupcake pan, fill the cavities about 2/3 full.
Make sure you don't open the oven during baking. Bake for about 15-20minutes, if you see cupcakes are not done yet leave it in the oven for additional 5 minutes.Cupcakes will be golden brown on the top once baked.

Opening the oven during baking could cause the the cupcakes to fall. Once baked remove from the oven,
transfer cupcakes to a cooling rack and let cool completely before frosting.Cupcakes can be refrigerated for about of 4 days, or can be also frozen.

Raspberry Filling Recipe

* 2cups Frozen Raspberries, about 6oz

* 1/2cup water

* 1/4 to 1/3cup sugar
* 1tbl lemon juice

* 2 1/2 tbl corn starch dissolved in 1/4cup water

* 1tbl raspberry liqueur

Cook raspberries with water and sugar until very soft and mushy. Process mixture in a blender and strain through a fine mesh strainer to remove seeds.You should have about 1cup raspberry liquid.

Return mixture to the sauce pan, add lemon and dissolved corn starch, cook the mixture on low heat until is bubbles and thickens, cook for 2 minutes, remove from heat and let cool in a water bath, stirring frequently to prevent skin forming. Add 1tbl raspberry liqueur and stir gently until fully combined. Cover with plastic wrap and chill for several hours. Can be store in the fridge for several days.Use as filling for cupcakes or cakes.

Let the gelatin bloom in the water for 5 minutes, using a microwave heat if for 5 minutes, it should be dissolved after 5 seconds, if not heat it a little more but be careful not to overheat gelatin.Let the dissolved gelatin cool to lukewarm.

Whip the heavy cream until soft peaks are formed, add dissolved gelatin, beat and then add powdered sugar and vanilla extract, beat until stiff, don't over beat. Frost cupcakes or you can also store frosting in the fridge for up to 3 days.

Filling and Frosting a Cupcake

Core the cupcake either with cupcake corer or with a paring knife, as shown in the picture

Fill the cavity with the raspberry filling, be generous

To frost the cupcakes, use a large tip, it can be a round tip or a star tip of your choice

Achieving a marbling effect with icing is quite easy, using left over raspberry filling, using a spatula ora knife spread the filling in one thick line into your piping bag. See the picture below

Fill the bag with stabilized whipped cream

Frost the cupcakes

I hope you enjoyed this post and will come looking for more delicious recipes on my blog Haniela's!

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Hani is one of the most talented bakers, bloggers and photographers I know, and it's a real honor and privilege to have her here sharing her knowledge, passion and art with us!

Apart from being super talented, Hani is also a true gem and a real sweet friend, so I hope you guys will help me welcome her properly by leaving some love in the comments and by visiting her GORGEOUS food and photography blog! ;)

Cristina Riches aka Bird, is the founder of BirdsParty.com. She's also a creative mom of two, published author, graphic designer, magazine editor and unconditional party lover. Her party ideas have been featured on numerous publications such as Forbes.com, CNN Entertainment, Parenting Magazine and MarthaStewart.com; and she's a regular party contributor to PBS Parents, Yum Food for Kids Magazine, Créative Magazine and HGTV.

Wow these look absolutely delicious! I am going to do gluten and dairy free version of these today! You have an wakeful lot on your to do list ... Take a vacation, I can recommend Australia ;0), thank you so much for sharing your amazing talent. The photography is gorgeous.